Month: June 2011

Couscous, Recipes, Sides

Lemony Roasted Vegetable Couscous

Sarah

Okay, continuing on the CSA post trend… Sorry. [Not really. They’re  yummy, and half the veggies we have in the fridge at any one time.] So far, my favorite item that I’ve received in my CSA basket has been freshly picked sugar snap peas. Ohmygoodness, they are so great, so sweet, so crunchy. I’ve been eating them by the handful straight out of the fridge. Yum.

Since my husband isn’t much of a fan of very many raw veggies, I decided it would be nice to share some sugar snap peas with him. 🙂 Hence, this dish–Lemony Roasted Vegetable Couscous. I’m so nice, right?

This lovely little salad combines roasted tomatoes, peppers, and sugar snap peas, sweet raw corn, black beans, and tender, fluffy Israeli couscous. A simple lemon-basil marinade tops it all off and brings the flavors altogether in one refreshing bite. Though the veggies and grain can be swapped around, be sure keep the lemon-basil theme going on, because that is what makes the dish! This dish can be made ahead, but for best presentation, wait to stir in the black beans until serving because after a day or so they started to spread the love of their color all around. 🙂

This chilled couscous is fabulous for a lunch or as a side dish for a summertime BBQ. Just be sure you make enough to share!

Lemony Roasted Vegetable Couscous
printable version

Ingredients:

  • 1 cup cherry tomatoes
  • 2 cups red, orange, and yellow sweet peppers, cut into thin, long slices [I used mini peppers but bell peppers would work too.]
  • 1 cup sugar snap peas, stems removed
  • 2/3 cup fresh, raw corn kernels, cut from one ear of corn
  • olive oil
  • freshly ground lemon pepper
  • 1 cup Israeli couscous
  • 1 1/2 cups chicken broth
  • 1 cup [canned] black beans, rinsed and drained
  • 1/2 cup red onion
  • zest of one lemon
  • juice of half a lemon
  • handful fresh basil, sliced thin

Directions:

Preheat oven to 450 degrees. On a large baking sheet, spread the tomatoes, peppers, and peas out in a single layer and drizzle with olive oil [maybe a tablespoon or so], then season with freshly ground lemon pepper. Toss to coat. Roast for 10 minutes or until tomatoes burst and peppers begin to blacken. Remove from oven and let cool.

Meanwhile, in a medium saucepot, heat about a tablespoon of olive oil over medium-high heat. Pour in couscous and saute for 2-3 minutes until grains are lightly toasted. Then, pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until liquid is absorbed.

Next, heat 1 teaspoon olive oil in a small skillet set to medium. Add black beans and onions and cook for about 4-5 minutes, or until onions are crisp-tender and beans are heated.

Finally, in a large bowl, stir together roasted vegetables, raw corn, couscous, and black beans. Mix in lemon zest and juice, then top with basil. Serve chilled.

Menu Plans

Menu Plan

Sarah

Week of June 27

Monday: African Peanut Pineapple Stew

Tuesday: Veggie Enchiladas

Wednesday: knock-off P.F. Chang’s Lettuce Wraps

Thursday: leftovers

Friday: breakfast for dinner

Saturday: BBQ chicken or something like that with Ben’s family

Sunday: out to eat with Ben’s family

Main Dishes, Pasta, Recipes

Tangy Chicken Pasta

Sarah

If there is one thing that joining a CSA has taught me about my culinary skills is that I am not well versed in cooking greens. Aside from the usual lettuce and spinach, I never really ate greens of any type growing up. No mustard greens, collard greens, or kale to speak of. In recent years I have had kale and mustard greens a time or two, but that’s about it. That’s why I was so excited about how one of my latest pasta dishes turned out.

It all started the night before our CSA pickup where I decided I had to use up some mustard greens, garlic, and lemon thyme that had been hanging around our fridge for the past six days. It was seriously getting ridiculous, so I just threw together a marinade for some chicken, closed my eyes and said a prayer, hoping for the best. You know how some combos are really, really bad? Well, this one was anything but.

My impromptu Tangy Chicken Pasta incorporates a double dose of lemon in fresh lemon thyme and lemon juice, as well as spicy black pepper, sweet garlic, and rich olive oil in the marinade. As the chicken cooked, I steamed the distinctively unique peppery mustard greens and cooked up a batch of noodles to serve as the vehicle for my tangy feast. At the end, I tossed in some broccoli florets as the pasta cooked to bump up the veggie content and mixed everything together with a pseudo lemon-balsamic reduction glaze.

The results? Incredible levels of flavor and depth. For best results, make and serve the same day, but if there are leftovers be sure to add some extra lemon-balsamic glaze to make the flavors pop once more. Enjoy!

Tangy Chicken Pasta
printable version

Ingredients:

  • 1 pound chicken breasts, chopped into 1-inch cubes
  • 1/3 cup lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/3 cup loosely packed fresh lemon thyme, roughly chopped + more for garnishing
  • freshly ground black pepper
  • 3 cups loosely packed mustard greens, stems removed and roughly chopped
  • 5 cups broccoli florets
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/2 pound small noodles, uncooked [I used mini farfarelle]

Directions:

Whisk together 1/3 cup lemon juice, olive oil, garlic, lemon thyme, and black pepper in a small bowl or ziploc bag. Place [raw] chicken in mixture, cover, and refrigerate for at least 30-60 minutes and no more than 24 hours to marinate.

When ready to prepare, bring a large pot of water to boil for the pasta.

Heat a medium skillet over medium-high heat. Pour chicken and marinade into skillet and allow to cook, stirring occasionally, until each piece is cooked through. You could add additional olive oil, but I found it unnecessary due to the marinade. When chicken is cooked, remove to a large bowl, reserving liquid in pan.

While the chicken is cooking, set a third [yes, I know!] pot on the stovetop and fill with several inches of water and a steamer insert. Add mustard greens, cover, and heat to medium. Steam mustard greens until just tender. Remove from heat and spoon out into the bowl with the chicken.

After mustard greens are in the pot, turn back to the pasta water–it should be boiling by now. Add the pasta and cook according to package directions. But… one minute before pasta should be done, add the broccoli to the water and blanch. Immediately remove from heat and drain well, then add to mustard greens and chicken. Toss well.

Lastly, pour 2 tablespoons lemon juice and 2 tablespoons balsamic vinegar into the skillet where the chicken cooked. Over medium heat, stir constantly, scraping the sides and bottom of the pan. When mixture has thickened, remove from heat and pour over pasta mixture and toss to coat. Garnish with additional lemon thyme leaves and serve immediately. Enjoy!

Breakfast, Muffins, Recipes

Rhubarb Muffins

Sarah

Before we joined a CSA this spring, I had never had the opportunity to try rhubarb. Last spring/summer, I looked for it, but must have been too late because I couldn’t find it anywhere–not the farmer’s market or the grocery store, and then I finally found it at a health foods store for about $6.99 a pound. Yikes! So imagine my excitement when I opened up my CSA basket three weeks in a row to find a big bunch of rhubarb. I had several recipes in my rhubarb “to-make” queue and this is the first I’d like to share.

These muffins are a perfect introduction to rhubarb for a newbie. They take typically tart rhubarb and make it sweet and flavorful with citrusy orange and sweet sugar. The soft, fluffy muffin is familiar and the crunch of pecans on top is extra satisfying. These muffins have definitely earned a spot on my “must make” list. I hope you enjoy them as much as I do!

Rhubarb Muffins [slightly altered from The Runner’s Plate]
printable version

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • dash salt
  • 1 egg
  • 2 tablespoons canola oil
  • 2 tablespoons coconut oil, melted but not hot
  • 2 teaspoons grated orange peel
  • 1/4 cup orange juice
  • 1/2 cup milk
  • 1-1/2 cups rhubarb, chopped
  • 2 tablespoons pecans, chopped

Directions:

Preheat oven to 350 degrees. Line a muffin pan with 12 liners or grease with Crisco/butter, as desired.

In a large bowl, mix together flours, sugars, baking powder, baking soda, and sat. In a small bowl, whisk together egg, oils, orange peel, juice, and milk together. Incorporate wet ingredients into dry until just combined, then fold in rhubarb gently.

Spoon mixture into prepared pans, approximately 2/3 of the way full. Top with pecans and then bake for 25-30 minutes, or until golden brown.

Cupcakes, Desserts, Recipes

Margarita Cupcakes

Sarah

Ahh, summertime! As of this weekend, it finally has started to feel like summer to me. My summer classes are over and my only responsibilities this summer are my part-time job and my internship. Freeeeeedom!

And what better way to celebrate freedom than a baked version of a classic cocktail? I actually made these Margarita Cupcakes for a Cinco de Mayo party but am just now getting around to sharing the recipe here. These cupcakes were a hit in both taste and appearance. It’s a fun treat to bite into the “salted” rim and experience an explosion of lime flavor, thanks to real lime juice and margarita mix.

My version was non-alcoholic but you could easily make an adult version if you are so inclined. I’ve actually never [!] tried a real margarita–I’ve only had the virgin version, but after this tasty treat, I think that is going to have to change ASAP.

I must admit, before making these Margarita Cupcakes I was a tiny bit skeptical about all the lime flavoring and considered subbing lemon juice for the lime juice and using strawberry margarita mix instead of lime. But I am so glad that I didn’t, because of the use of lime is what really makes these cupcakes stand out. It has been my observation that limes seem to be one of the most under-rated and negleted citrus fruits, at least for baking purposes. Why is that? Perhaps they are just seen as the smaller, tarted cousin of the lemon, best used for garnish or a hint of flavor in Mexican cuisine. But no! Do not buy into the propaganda! I won’t anymore. Rest assured, these cupcakes have moved limes front and center in my radar and I’m sure you will be seeing their presence again soon. Enjoy!

Margarita Cupcakes [from The Brunette Foodie]
printable version

Ingredients:

for the cake:

  • 1 – 1/4 cups + 2 tablespoons all-purpose flour
  • 3/4 cup + 2 tablespoons super fine sugar [can be purchased or you can just pulse regular sugar in the food processor/blender to achieve the same result]
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 egg whites
  • 1 can of frozen lime margarita mix [thawed for about 15 minutes before using]
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons lime juice

for the icing:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon lime juice
  • 4- 1/2 to 5- 1/2 cups powdered sugar
  • green food coloring
  • white or green sprinkles

Directions:

Preheat oven to 350 degrees. Fill cupcake pan with 18-20 liners or grease with Crisco/butter, as desired.

In a small bowl, whisk together flour, sugar, baking powder, and salt. Next, in the bowl of a stand mixer, beat together egg whites, margarita mix, canola oil, and lime juice. Then, fold in dry ingredients until fully incorporated. Batter will be quite thin and runny.

Spoon mixture into prepared pans, filling liners about 2/3 of the way full. Bake for about 25-30 minutes, or until toothpick inserted in the center comes out clean. Cool completely on wire racks before icing.

When cupcakes are cooled, make icing. In the bowl of a stand mixer, beat together cream cheese and butter on medium until well blended. Add powdered sugar in 1/3-1/2 cup increments, blending fully in between additions. Ways to decide how much powdered sugar to add depends on the desired level of sweetness as well as level of thickness. Add a little bit of green food coloring to dye the icing pale green. [Note: my food coloring was more of a yellow-green, not green-green.]

Then, pipe icing around the outer edge of the cupcake and sprinkle the sprinkles [ha!] over the icing. Then fill in the center. I used a Wilton 32 tip to ice these cupcakes but feel free to use whatever tip you like. Serve and enjoy!